A potato salad in the summer has to be one of the best times to enjoy it. I usually opt for an oil and vinegar type of potato salad, like my dill pickle potato salad. But I also love to switch things up because I have so much fun creating new recipes. And this warm potato salad with chorizo is such a nice change. It’s completely different than other types of potato salads that I was used to growing up, but in the best way. The potatoes get crispy and paired with delicious, crispy bits of chorizo, crunchy celery and a killer chipotle dressing, it’s got a lot of flavour and texture going on.

I love serving this crispy chorizo potato salad room temperature or slightly warm. This way the dressing won’t melt all over it and create an oily mess. The chipotle dressing is lighter than a typical mayo heavy dressing, thanks to some Greek yogurt mixed with mayo. So it tastes lighter, tangier and of course has that spicy chipotle kick. I love this dressing so much, it’s the same dressing I use for my Southwest orzo and corn salad recipe here.

Ingredients

Here’s everything you’ll need to make this southwest warm chorizo and potato salad. Please see substitutions if needed at the end of this post.

small potatoes: I recommend using waxy red potatoes or fingerling potatoes. Mini russet potatoes will also work.
pumpkin seeds (raw): toasting the pumpkin seeds adds a pop of crunch, texture and flavour. Plus it goes great with the southwest chipotle flavours.
chorizo sausage: for this recipe, you want to use fresh chorizo sausages made with raw ground pork. The casing will be removed before cooking.
Greek yogurt
mayonnaise
chipotle pepper in adobo (from a can)
lime juice
honey
garlic
kosher salt
celery
feta cheese (for topping, optional)
cilantro (for garnish)

How to Make This Chorizo Potato Salad

Making this crispy chorizo potato salad is quite simple and just takes a little bit of coordination in the kitchen. You can also prep some of the ingredients ahead to save time.

Place the potatoes in a large pot and cover with water and season with salt. Bring to a boil; reduce heat and simmer until tender, about 20 to 25 minutes. Drain and let cool before halving lengthwise. Set aside.

While the potatoes are cooking, heat a large skillet over medium-low heat. Add a small drizzle of olive oil and once warm, add the pumpkin seeds and cook until toasted and starting to pop, about five minutes. Remove and set aside.

In the same skillet over medium heat, add the sausage and crumble with the back of a wooden spoon or spatula. Cook, stirring often until browned and crispy and cooked through, about eight to nine minutes. Use a slotted spoon to remove the chorizo and transfer to a plate lined with paper towel. Discard all but about 1-2 tbsps of the oil left from the chorizo in the skillet.

chorizo sausage on plate with paper towel.

In the same skillet over medium heat, add the potato halves cut side down and cook until browned and crispy, about six to eight minutes. Work in batches if needed. Once the potatoes are done, transfer to a large bowl and toss with a good pinch of salt.

Make the dressing: combine the yogurt, mayo, chipotle pepper, lime juice, honey, garlic and salt in a blender or the standing jar for an immersion blender. Blend until completely smooth and creamy.

Add the celery and chorizo to the bowl with the potatoes. Drizzle some of the dressing and toss to combine.

potatoes, chorizo in bowl with dressing.

When ready to serve, top with pumpkin seeds, feta and cilantro. Add more dressing as needed.

Substitutions

No chorizo: use a hot Italian sausage instead, or use a vegan chorizo/Italian style sausage for a vegetarian potato salad.
Feta cheese: use crumbled cotija instead.
Cilantro: if you’re a cilantro hater, feel free to omit it. Use fresh basil, parsley or green onions instead.

How to Prep this Chipotle Potato Salad Ahead

Cook the potatoes ahead and then crisp them up right before serving. You can grill them on the barbecue, or roast them in the oven if that’s easier.
Prep the dressing ahead and store it in the fridge until ready to use.
Cook the chorizo ahead and keep it stored in a sealed container in the fridge until ready to assemble.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don’t make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, Primal Kitchen, or Sir Kensignton’s.

Chorizo sausage:

For this recipe, look for chorizo sausages that are made from fresh, raw pork in casing. The casing will be removed before cooking.

Storage

This chorizo potato salad tastes best when served slightly warm, or room temperature.

With that being said, we’ve also enjoyed it as leftovers from the fridge. Ideally, let it sit out for a little bit so it’s not super cold. Keep extra dressing on the side and add it as needed.

More Salad Recipes

If you love a good salad, be sure to check these out!

Alright, are you ready to make this?

If you make this chorizo potato salad with creamy chipotle dressing, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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